Go Back
–+ servings
High Protein Buffalo Chicken Stuffed Zucchini Boats

High Protein Buffalo Chicken Stuffed Zucchini Boats Your New Favorite Meal

High Protein Buffalo Chicken Stuffed Zucchini Boats are a delicious, quick meal packed with flavor and nutrition, perfect for busy weeknights!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 boats
Course: Dinner
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Zucchini Boats
  • 2 medium Zucchini Use firm, medium-sized zucchinis for the best structure and flavor.
  • 2 cups Shredded Cooked Chicken Leftover grilled or rotisserie chicken saves time and boosts protein content.
For the Creamy Filling
  • 1 cup Cottage Cheese Blending creates a silky texture.
  • 1/4 cup Frank’s RedHot Sauce Adjust for desired heat level.
  • 1 teaspoon Garlic Powder Feel free to use fresh garlic.
  • 1 teaspoon Onion Powder Provides subtle sweetness.
  • 1 teaspoon Paprika Contributes color and smokiness.
  • 1 teaspoon Dried Parsley A sprinkle brightens the dish.
For Topping
  • 1/2 cup Light Feta Cheese Adds a creamy, salty finish.
  • to taste Black Pepper Add for a gentle kick.
  • to taste Salt Enhances all ingredients.

Equipment

  • Oven
  • Blender
  • Mixing Bowl
  • Baking Sheet
  • Parchment paper

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Slice zucchinis lengthwise and scoop out seeds and flesh to create boats.
  3. Blend cottage cheese until smooth and creamy.
  4. In a bowl, mix shredded chicken, blended cottage cheese, Frank's sauce, garlic powder, onion powder, paprika, parsley, black pepper, and salt.
  5. Fill zucchini halves with the chicken mixture.
  6. Bake in preheated oven for 20 minutes.
  7. Sprinkle feta cheese on top and bake for an additional 10 minutes.

Nutrition

Serving: 1boatCalories: 300kcalCarbohydrates: 7gProtein: 20gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 700mgPotassium: 600mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 30mgCalcium: 150mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. Freezable for up to 2 months when unbaked.

Tried this recipe?

Let us know how it was!